City Kabobs Recipe
City Kabobs Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
This old-fashioned mock chicken dish, actually made of tender perfectly seasoned pork, is one that my mom relied on often during 55 years of marriage. The delicious gravy is so good over mashed potatoes. -Barbara Hyatt, Folsom, California
MAKES:
4-6 servings
TOTAL TIME:
Prep: 20 min. Cook: 20 min.
MAKES:
4-6 servings
TOTAL TIME:
Prep: 20 min. Cook: 20 min.

Ingredients

  • 2 pounds boneless pork, cut into 1-inch cubes
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon garlic salt
  • 1/4 teaspoon pepper
  • 1/4 cup butter, cubed
  • 3 tablespoons canola oil
  • 1 envelope onion soup mix
  • 1 can (14-1/2 ounces) chicken broth
  • 1 cup water
  • Hot mashed potatoes

Directions

Thread pork on small wooden skewers. Combine the flour, garlic salt and pepper on a plate; roll kabobs in flour mixture until coated.
In a large skillet over medium heat, brown kabobs in butter and oil, turning frequently; drain. Sprinkle with soup mix. Add broth and water. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until tender.
Remove kabobs and keep warm. If desired, thicken pan juices and serve with mashed potatoes and kabobs. Yield: 4-6 servings.
Originally published as City Chicken in Taste of Home October/November 1998, p35

Nutritional Facts

2 each: 393 calories, 23g fat (9g saturated fat), 109mg cholesterol, 986mg sodium, 11g carbohydrate (1g sugars, 1g fiber), 33g protein.

  • 2 pounds boneless pork, cut into 1-inch cubes
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon garlic salt
  • 1/4 teaspoon pepper
  • 1/4 cup butter, cubed
  • 3 tablespoons canola oil
  • 1 envelope onion soup mix
  • 1 can (14-1/2 ounces) chicken broth
  • 1 cup water
  • Hot mashed potatoes
  1. Thread pork on small wooden skewers. Combine the flour, garlic salt and pepper on a plate; roll kabobs in flour mixture until coated.
  2. In a large skillet over medium heat, brown kabobs in butter and oil, turning frequently; drain. Sprinkle with soup mix. Add broth and water. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until tender.
  3. Remove kabobs and keep warm. If desired, thicken pan juices and serve with mashed potatoes and kabobs. Yield: 4-6 servings.
Originally published as City Chicken in Taste of Home October/November 1998, p35

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Reviews forCity Kabobs

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ziplexva User ID: 8471822 260885
Reviewed Feb. 6, 2017

"these were really good"

MY REVIEW
Mamasampsel8 User ID: 7108817 51286
Reviewed Jan. 27, 2013

"My family likes this meal. Fast easy and

I guess comfort food on a cold evening."

MY REVIEW
hunter6295 User ID: 1021074 202849
Reviewed Nov. 11, 2012

"I've made with and without skewers. It was good both ways. Will continue to make without as it was much easier. I did add extra broth because we love gravy."

MY REVIEW
horsethistle User ID: 3531072 202848
Reviewed Nov. 9, 2012

"My family has loved this recipe since I found it in Country Woman Magazine more than 12 years ago. I don't thread the pork onto skewers - just leave it cubed. I also serve it with rice and stir fried veggies on the side. It's my version of a Chinese dinner. It is a great dish for family or company."

MY REVIEW
mem381 User ID: 6068967 22728
Reviewed Aug. 1, 2012

"In general this recipes is really good, but then again anything taste good with onion soup mix on it : ) I have made this serveral times over the years and it always tastes great. Only things I do different is I just use pork chops instead of putting them on kebabs and fry them with double the garlic salt and pepper. Then I just drizzle enough olive oil to brown the chops on both sides so i feel better using a healthier oil and less of it. And to thicken the gravy I usually add a little cornstarch or flour leftover from the coating."

MY REVIEW
minnie User ID: 7775663 63509
Reviewed May. 26, 2012

"Oh My Gosh this turns out SO GOOD, I'm not a fan of pork so tried making it once using chicken and it didn't taste good, so I don't make it as much as I would like due to the pork."

MY REVIEW
KarinCBW User ID: 5908117 51277
Reviewed Apr. 12, 2012

"I looked at this recipe for YEARS, finally decided to give it a try. OH my goodness!! It was soo good. My son who is a mac and cheese kinda guy (he's 12) really liked it. Dad and older sister did too. I am telling you try it you'll like it. I did thicken the gravy and served with mashed potatoes."

MY REVIEW
jmekte User ID: 6562154 68920
Reviewed Mar. 7, 2012

"Ive been making this dish for since the early 90's. Its easier to make without the sticks. crowd pleaser & kid friendly"

MY REVIEW
txzookeeper User ID: 3016068 49047
Reviewed Oct. 22, 2011

"I found this recipe in a Taste of Home magazine years ago and I've been making it since. My kids all loved it and even though they're grown now, they ask me to make it when they come to visit."

MY REVIEW
justmbeth User ID: 1196484 49009
Reviewed Jul. 16, 2011

"This was very good. My mom occasionally made "city chicken". I had some pre-made "city chicken" kabobs from her house to use up (she's from the north, can't find those here in the south). My husband, who never had this dish, was very pleased with the results. Will do again."

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